jacques torres chocolate chip cookies — moments of sugar

As I’m sure you’re aware by now, if you’re looking for the recipe, scroooooll. Otherwise, I’ve been working on some ChefTasteBud.com blog worthy content but work and life tempos increased a bit. Got a homemade tart shell in the fridge. As soon as I fill it in, I’ll fill you in. In the meantime, I’ve…

Serving Our Willing Warriors- a Taste of Japan

Happy Veteran’s Day! I thought today was an appropriate one to catch up with you and share an opportunity I’ve had to show a veteran some appreciation. There’s an organization called SOWW, Serving Our Willing Warriors, in Bull Run of Haymarket, Virginia. They offer retreat getaways to veterans in some form of recovery and invite…

Sweet Finish #HoneSweetHome

Whew, It’s over. We’re finished, at least with the stressful pieces. Today we completed the three course practical exam: five hours to prepare the the prescribed appetizer, entree, and dessert featuring an amalgamation of the of techniques exposed over the course of the past 3 1/2 weeks: knife cuts (yikes), wet and dry heat cooking,…

#FarewellJapan

Japan has been a great, trying, fulfilling time in my life. I give little credit to the places I’ve seen and the foods I’ve tasted though. I thank God for the people He’s introduced me to and the lessons I’ve learned and applied. Thank you my JapanFam for your love, help, support, inspiration and open…

WisdomTeeth #SweetToothTokyo

Originally posted on Tip of the Tongue:
Not the biggest sucker for sweets; if I’m gonna eat them, it’s gotta be worth it- rich, decadent, and doubtlessly dessert. So far in Japan, many desserts have left me longing for more- and likely to contain bean paste which is weird for us Westerners, granted that’s beginning…

Ticked Off

Mm. Hey Good Lookin’  Been a long time. Sorry to keep you waiting. Wanted to talk about Chopped. Got a little caught up, my typing time given to discussion posts and research papers. Also taken aback by our loss of Tony B. I intended to right him a homage- should have at least re-posted from…

Hangin’ at Nanjya Monjya #YoCafe

  One social media pro that seems to be keeping on the pulse of what to do in Japan is Red Duck Post. I tried to get them to let me tag along but they left me hanging. I think though that I’ve only made it to one of their suggested destinations: Nanjya Monjya Cafe….

On the Horizon

We’ve gone for a spin through the Kinjo checking out some neighborhood favorites. (Do you remember what Kinjo means?) And this week has taken me for a spin. But I didn’t intend to go an entire week without a post. So just stopping into to share some ideas of what we’ll explore next. I’m not sure if it’s…

Where’s the SLURPEES?: 7 Eleven #MyKinjo

Alright, I’ll admit I didn’t do my homework, so this post is going to depend your participation. It’s been years since I walked into an American 7Eleven, and when I did,, it was for a SLURPEE and the 7Elevens here don’t seem to have any- so far. SO what do they have? Among friends who…

Shout Out to Pops

I’ve been gone too long. This past week has been heavy. To make up for it, I do have some projects under development. But I’d like to take some time to share some of the foods whose memories I owe to my father. I told you about his preparation of BBQ chicken,  his love off coffee-…

Didn’t Forget

Didn’t forget about you. The Tip of the Tongue hasn’t dried up and the TasteBuds haven’t gone numb. I’m one device down but next post coming very soon!

The Way of the Kitchen

The time spent completing writing assignments for school has stolen the time I’d spend writing for you. So I figured I’d share with you at least the fruits of my labor. The assignment was to pick a form of media and to define the culture that created it and the culture that it’s created: Making of a Chef by Michael Ruhlman